Curriculum Vitae
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Name - Surname | Mutlu ÇELİK |
| Place of Birth | İstanbul | |
| Date of Birth | 11/20/1978 | |
| Maritial Status | Married | |
| Address | Kocaeli University Arslanbey Campus Arslanbey Atakent, 41285 Kartepe/Kocaeli, TURKEY | |
| Phone | +90 (262) 351 32 81 | |
| Fax | +90 (262) 351 32 81 | |
| This email address is being protected from spambots. You need JavaScript enabled to view it. This email address is being protected from spambots. You need JavaScript enabled to view it. |
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| Web | www.mutlucelik.com |
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Highschool | Science-Math, Körfez Oruç Reis Anatolian Highschool, Kocaeli, Turkey, 1996 |
| Bachelor's Degree | BS, Hacettepe University, Engineering Faculty, Department of Food Engineering, Ankara, Turkey, 2000 | |
| Doctor of Philosophy | PhD, Middle East Technical University, Graduate School of Natural and Applied Sciences, Food Engineering, Ankara, Turkey, 2007 Doctorate Thesis: High Hydrostatic Pressure Induced Inactivation Kinetics of Escherichia coli O157:H7 and Staphylococcus aureus in Carrot Juice and Analysis of Cell Volume Change Thesis Advisor: Doç. Dr. Hami Alpas Thesis Co-Advisor: Prof. Dr. Faruk Bozoğlu |
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| Post-Doctorate | University of Florida, Food Science and Human Nutrition Department, Gainesville, Florida, USA, 2016 |
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Research Asst. Dr. | Research Assist., Middle East Technical University, Food Engineering, Kocaeli, 2002-2008 Research Assist. Dr., Kocaeli University, Vocational School of İhsaniye, Food Technology Program, Kocaeli, Turkey, 2008 |
| Assistant Professor | Assist. Prof. Dr., Kocaeli University, Vocational School of İhsaniye, Food Technology Program, Kocaeli, Turkey, December 2008-2013 Assist. Prof. Dr., Kocaeli University, Vocational School of Food and Agriculture, Kocaeli, Turkey, 2013- |
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| International Experience | Visiting Scholar, University of Florida, Food Science and Human Nutrition Department, Gainesville, Florida, USA, February 2006 - August 2006 Visiting Scholar, Ohio State University, Food Science and Technology Department, Columbus, Ohio, USA, August 2006 - February 2007 Visiting Scholar, University of Bordeaux, UHP Research Center, Bordeaux, France, December 10 - December 20, 2008 Postdoctoral Researcher, University of Florida, Food Science and Human Nutrition Department, Gainesville, Florida, USA, July 2015 - July 2016 |
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| Vice-Chairman | Kocaeli University, Vocational School of İhsaniye, Food Technology Department, Kocaeli, Turkey, 2009-2010 Kocaeli University, Vocational School of Food and Agriculture, Food Technology Department, Kocaeli, Turkey, 2013-2015 |
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International Publications | Infrared Assisted Microwave Cooking of Atlantic Salmon (Salmo salar) Mutlu Pilavtepe-Çelik, Nil Pembe Özer, Semin Özge Özkoç, Nadide Seyhun, Nur Dede Turkish Journal of Fisheries and Aquatic Sciences (Impact Factor: 0.38). 14(3):659-665 · August 2014 DOI: 10.4194/1303-2712-v14_3_08 Physiological Changes of Escherichia coli O157:H7 and Staphylococcus aureus Following Exposure to High Hydrostatic Pressure Mutlu Pilavtepe-Çelik, Ahmed Yousef, Hami Alpas Journal für Verbraucherschutz und Lebensmittelsicherheit (Impact Factor: 0.72). 09/2013; 8(3). DOI: 10.1007/s00003-013-0828-x High Hydrostatic Pressure (HHP) Inactivation of Foodborne Pathogens in Low-acid Juices Mutlu Pilavtepe-Çelik International Journal of Food Science & Technology DOI: 10.1111/j.1365-2621.2012.03218.x Multi-pulsed High Hydrostatic Pressure Treatment for Inactivation and Injury of Escherichia coli Mutlu Pilavtepe-Çelik, Sencer Buzrul, Hami Alpas, Alain Largeteau, Gerard Demazeau Journal für Verbraucherschutz und Lebensmittelsicherheit (Impact Factor: 0.72). 09/2011; 6(3):343-348. DOI: 10.1007/s00003-010-0647-2 Development of a New Mathematical Model for Inactivation of Escherichia coli O157: H7 and Staphylococcus aureus by High Hydrostatic Pressure in Carrot Juice and Peptone Water Mutlu Pilavtepe-Çelik, Sencer Buzrul, Hami Alpas, Faruk Bozoğlu Journal of Food Engineering (Impact Factor: 2.77).02/2009; 90(3):388-394. DOI: 10.1016/j.jfoodeng.2008.06.043 Journal of Food Science Image Analysis Based Quantification of Bacterial Volume Change with High Hydrostatic Pressure Mutlu Pilavtepe-Çelik, Murat O Balaban, Hami Alpas, A.E. Yousef Journal of Food Science (Impact Factor: 1.7).12/2008; 73(9):M423-9. DOI: 10.1111/j.1750-3841.2008.00947.x Source: PubMed3 |
| International Bulletins | Comparison of Proximate Composition and Amino Acid Profile of Atlantic Salmon (Salmo salar) Cooked with Three Different Methods Ozkoc, S.O., Celik, M., Seyhun, N., Ozer, N.P., Dede, N., 2015. 29th EFFoST International Conference, Poster session, November 10-12, Athens, Greece. Effect of Infrared Assisted Microwave Cooking on Fatty Acid Composition and Lipid Quality of Atlantic Salmon (Salmo salar) Pilavtepe-Celik, M., Seyhun, N., Ozer, N.P., Ozkoc, S.O., Dede, N., 2014. 28th EFFoST International Conference, Poster session, P2.080, November 25-28, Uppsala, Sweden. Optimization of Cooking Conditions of Atlantic Salmon (Salmo salar) in Infrared-Microwave Combination Oven Özer, N.P., Pilavtepe-Çelik, M., Seyhun, N., Özkoç, S.Ö., Dede, N., 2012. AQUA, 2012, Poster session 26, September 1-5, Prague, Czech Republic. Effect of Infrared Heating Conditions on Cooking Quality of Atlantic Salmon (Salmo salar) Seyhun, N., Özer, N.P., Pilavtepe-Çelik, M., Özkoç, S.Ö., Dede, N., 2012. AQUA, 2012, Poster session 27, September 1th- 5th, Prague, Czech Republic. High Hydrostatic Pressure (HHP) Inactivation of Foodborne Pathogens in Low-acid Juices Pilavtepe-Çelik, M., 2012. Advanced Non-thermal Processing in Food Technology (ANPFT): Effects on Quality and Shelf Life of food and Beverages, Fruit Juices Section, Oral Session, May 7th-10th, Kuşadası, Turkey. Morphological Changes of High Hydrostatic Pressure (HHP) Treated Escherichia coli O157:H7 and Staphylococcus aureus Cells Pilavtepe-Çelik, M., Yousef, A.E., Alpas, H., 2012. 3. Food Safety Conference, Poster Session No: 24, May 3th – 4th, İstanbul, Turkey. Membrane Integrity Examination of High Hydrostatic Pressure (HHP) Treated Staphylococcus aureus and Escherichia coli O157:H7 Cells by Using Fluorescent Microscopy Pilavtepe-Çelik, M., Alpas, H., Yousef, A.E., 2009. IFT, 2009 Annual Meeting and Food Expo, Poster Session (156 - 22), June 6th - 9th, Anaheim, California, USA. Use of Weibull Model for the Inactivation of Foodborne Pathogens in Carrot Juice by High Hydrostatic Pressure (HHP) Pilavtepe, M., Alpas, H., and Bozoğlu, F., and Balaban, M., 2007. Joint 21st AIRAPT and 45th EHRPG International Conference on High Pressure Science and Technology, Poster Session No. 223, September 17th - 21st, Catania, Italy. Machine Vision Based Quantification of Bacterial Volume Change with High Hydrostatic Pressure Pilavtepe, M., Balaban, M., and Alpas, H., 2007. IFT, 2007 Annual Meeting and Food Expo, Oral Session (092 - 04), July 28th - August 1st, Chicago, Illinois, USA. Evaluation of Structural Changes Induced by High Hydrostatic Pressure (HHP) in Pressure Resistant Foodborne Pathogens Pilavtepe, M., Alpas, H., and Bozoğlu, F., 2006. IFT, 2006 Annual Meeting and Food Expo, Poster Session (039J - 22), June 24th - 28th, Orlando, Florida, USA. Effect of High Hydrostatic Pressure (HHP) for Sensitizing Listeria monocytogenes in Carrot Juice Pilavtepe, M., Alpas, H., and Bozoğlu, F., 2006. IFT, 2006 Annual Meeting and Food Expo, Poster Session (039J - 20), June 24th - 28th, Orlando, Florida, USA. High Hydrostatic Pressure (HHP) Inactivation Pilavtepe, M., Alpas, H., and Bozoğlu, F., 2005. TUBITAK, 1st International Food and Nutrition Congress, Poster No. 54. June 15th - 18th 2005, Istanbul, Turkey. |
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| National Bulletins | Injury and Inactivation of Escherichia coli by Pulsed High Hydrostatic Pressure (HHP) Mutlu Pilavtepe-Çelik, Sencer Buzrul, Hami Alpas, Alain Largeteau and Gérard Demazeau, 2012. Turkey 11th Food Congress, Poster No: 131, November 10-12th, Hatay TURKEY. Optimization of Cooking Conditions of Atlantic Salmon (Salmo salar) in Infrared-Microwave Combination Oven Nadide Seyhun, Mutlu Pilavtepe-Çelik, Nil Pembe Özer, Semin Özge Özkoç, Nur Dede, 2012. Turkey 11th Food Congress, Poster No: 156, November 10-12th, Hatay TURKEY. Effect of Infrared-assisted Microwave Cooking on Texture and Color Quality of Atlantic Salmon (Salmo salar) Fillet Nil Pembe Özer, Semin Özge Özkoç, Nadide Seyhun, Mutlu Pilavtepe-Çelik, Nur Dede, 2012. Turkey 11th Food Congress, Poster No: 333, November 10-12th, Hatay TURKEY. Effect of Different Cooking Methods on Fatty Acid Composition and Lipid Quality of Atlantic Salmon (Salmo salar) Nur Dede, Nadide Seyhun, Nil Pembe Özer, Semin Özge Özkoç, Mutlu Pilavtepe-Çelik, 2012. Turkey 11th Food Congress, Poster No: 331, November 10-12th, Hatay TURKEY. |
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| Other Publications | Yaz Mevsiminin Vazgeçilmezi: Dondurma Mutlu Çelik, 2010. Anne Kalbi “Çocuğum İçin” Magazine 9th Issue, pg. 84-85. |
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Research Projects | Effect of Ultra High Pressure (UHP), Bacteriocins and Low Temperature on Preservation of Low-acid Foods M.E.T.U Research Fund Project, BAP-08-11- DPT.2002K120510-GT-4. Researcher, 2002- 2006. Mechanism of Inactivation of Microorganisms by "Pulsed" High Hydrostatic Pressure TÜBİTAK-France Protocol for Programme of Integrated Actions (PIA)- Bosphorus, Project No: 107O309. Researcher, 2008- 2010. |
| Refereeing | • International Journal of Food Microbiology • Innovative Food Science and Emerging Technologies • Journal of Food Safety • African Journal of Microbiology Research |
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• İGT 118 Preservation Methods of Food • İGT 212 Food Legislation • İGT 216 Dairy Technology • İGT 234 Quality Management Systems • İGT 218 Project • İGT 123 Principles of Basic Calculations • İGT 215 Food Analysis and Quality Control • MYD 227 Technical English |
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• IFT Institute of Food Technologists ( 2006 - ) • TMMOB Gıda Mühendisleri Odası ( 2000 - ) |
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• Prof. Dr. Hami Alpas Middle East Technical University (METU), Engineering Faculty, Department of Food Engineering, Ankara. This email address is being protected from spambots. You need JavaScript enabled to view it. • Prof. Dr. Murat O. Balaban The University of Auckland Department of Chemical and Materials Engineering City Campus, 20 Symonds Street Auckland, New Zeland. This email address is being protected from spambots. You need JavaScript enabled to view it. • Prof. Dr. Faruk Bozoğlu Middle East Technical University (METU), Engineering Faculty, Department of Food Engineering, Ankara. This email address is being protected from spambots. You need JavaScript enabled to view it. |